Cocoa Espresso Insanity Cake (Chocolate Crack)

Prep Time: 25 minutes

Total Time: ~2 hours

Ingredients:

— -Cake — —

• 1 18–1/2 ounce devil’s food cake mix
• 1 1–3/4 ounce (4-serving size) instant vanilla pudding mix
• 4 eggs
• 1 cup cold milk
• 1/2 cup vegetable oil
• 1/2 cup cold water
• 8 tbsp Medaglia D’ Oro Instant Espresso Coffee
• 3 heaping tsp HERSHEY’S SPECIAL DARK 100% Cocoa

— -Sauce — —

• 3/4 stick butter
• 1/2 cup water
• 1+1/4 cup sugar
• 4 tbsp Medaglia D’ Oro Instant Espresso Coffee
• 12 heaping tsp HERSHEY’S SPECIAL DARK 100% Cocoa

Preparation, Cake:

• Preheat oven to 325 degrees F.
• Grease and flour two cake pans.
• Combine all cake ingredients.
• Beat for 2 minutes on high with electric mixer.
• Pour into prepared pans.
• Bake for ~60 minutes.
• Cool in pan.
• Invert on serving plate.
• Prick top with fork.
• Drizzle sauce over top of cake.
• Use brush or spoon to put extra dripping back on cake.

Preparation, Sauce:

• Melt butter in saucepan.
• Stir in water and sugar.
• Boil 5 minutes, stirring constantly.
• Stir in coffee and cocoa until smooth.

Notes in the margin: A hit at parties — will liven them up and keep them going.